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Remarkable service / The Culinary Institute of America.

Contributor(s): Publisher: Hoboken, NJ : John Wiley & Sons Inc., 2014Edition: Third editionDescription: xiv, 290 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118116876 (pbk. : acidfree paper)
Subject(s): Additional physical formats: Online version:: Remarkable serviceOther classification:
  • CKB068000
Summary: "Transforming service into extraordinary guest experiences--with repeat business the rewardFor the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "-- Provided by publisher.
Holdings
Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Circulating textbook (3-week) NMC Library Circulating Textbooks CUL 295 1 Available 33039001401610

Contemporary Service & Cuisine

Includes index.